Bread Upma


  • Bread slice: 6
  • Onion: 1 big
  • Tomato: 1 medium
  • Green chillies : 2 numbers
  • Channa dal : 1 tsp for adding crunch (optional)
  • Cumin seeds : 1/4 tsp
  • Mustard seeds : 1/4 tsp
  • Oil : 1 tbsp
  • Turmeric powder : 1 pinch
  • Chilli powder : 1/2 tsp
  • Curry leaves : for tadka
  • Coriander leave :for garnishing
  • Salt : As per taste


Finely chop the onion,green chillies, tomato. Break the bread slices to small pieces.

Heat oil in a kadai. Add cumin and mustard seeds to splutter. Add channa dal and cook till it is fried. Add curry leaves. Now add chopped onion, green chillies. Saute for 2 minutes. Once onion becomes translucent, add chopped tomato, salt, chilli powder and turmeric powder . Cook till tomato becomes soft. Add broken bread pieces and mix slowly so that bread pieces will be coated with the masala without breaking.

Now switch off the flame. Garnish with chopped coriander leave and serve hot.


Chhuin Besara (Drumstick curry in mustard gravy)

Chhuin Alu besaraIngredients:

  • Drumstick – 2 no.s
  • Potato – 2 medium
  • Brinjal – 1 medium
  • Tomato – 2 medium
  • Onion – 1 medium
  • Badi – 5/6 nos
  • Oil – 3 tbsp (Mustard oil preferably)
  • Cumin seeds- 1/2 tsp
  • Chilli powder – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Coriander leaves – chopped (For garnishing)
  • Salt – As per taste

Mustard paste:

  • Mustard seeds – 2 tbsp
  • Garlic Cloves – 5/6 no
  • Cumin seeds- 1/2 tsp
  • Red chilli – 3/4 no


Cut the potato, brinjal into cubes. Cut the drumstick into finger sized pieces. Chop the onion, tomatoes finely.

For mustard paste, soak the above ingredients in water and make a fine paste of them. It takes more time to make a fine paste with mustard seeds.

Heat oil in a kadai. Fry the badis until golden brown. Keep aside. In the same kadai, add cumin seeds and let it splutter. Now add chopped onion and saute. Then add the mustard paste and fry for 1 minute. Now add the chopped tomatoes and cook till it becomes soft. Add salt, red chilli powder, turmeric powder and saute. Now add the cut potato, brinjal, drumstick and mix properly. Cook for 5 minutes. Now add 2 cups of water and cook in medium flame till the vegetables are cooked. Now crush the fried badis, add it to the curry and turn off the flame.

Garnish with chopped coriander leaves and serve hot with steamed rice.


  • Don’t keep the mustard paste for a long time after grinding. Try to make the paste just before cooking. Also, don’t fry the mustard paste for a long time. Just cook till the raw smell goes off. Otherwise, it’ll taste bitter.
  • If the mustard seeds are not enough for grinding in a small cup, you can add chopped tomatoes to it.

Dahi Bhendi

Dahi BhendiIngredients:

  • Okra- 10 nos.
  • Curd – 5 tbsp
  • Tomato- 1 big
  • Oil- 1 tbsp
  • Mustard seeds- 1/2 tsp
  • Red chilli powder- 1/2 tsp
  • Turmeric powder- 1/2 tsp
  • Grated coconut- 2 tbsp
  • Salt- As per taste


Wash the okras thoroughly and cut into 2-inch slices. Chop the tomato into small cubes.

Heat oil in a pan. Add mustard seeds and let them crackle. Add cut okra pieces, salt, turmeric, red chilli, chopped tomato and let it cook till okra is done. Let it cool down.

Remove this fry into a bowl. Add curd and grated coconut and mix properly.

Serve with rice. This acts as a perfect side dish.

Cabbage Paratha

Cabbage ParathaIngredients:

For Dough:

  • Wheat flour- 2 cups
  • Oil- 1 tsp
  • Water- For kneading
  • Salt- As per taste

For Stuffing:

  • Cabbage – 1small
  • Green chilli- 1 no. chopped
  • Oil- 1 tsp
  • Turmeric- 1/2 tsp
  • Red chilli powder- 1/2 tsp
  • Cumin powder-1/4 tsp
  • Coriander powder- 1/2 tsp
  • Garam masala- 1/2tsp
  • Coriander leaves- Chopped
  • Salt- As per taste
  • Ghee- For frying


In a container, take wheat flour, oil, salt and mix thoroughly. Now add water little by little and prepare the dough. Keep it covered with a wet cloth.

Grate/slice the cabbage finely.

Heat oil in a kadai. Add cabbage, salt, all the masala powders and saute till the cabbage is cooked. Sprinkle chopped coriander leaves and mix thoroughly. Cool down the mixture.

Now make small dumplings of the dough. Roll it with some flour. Put some stuffings into it and seal the edges. Add some flour to the rolling pin and make parathas slowly pressing the pin.

Now heat a tawa. Fry the paratha from both sides. Add ghee and fry till golden brown on both the sides. Similarly, repeat the process for all the parathas.

Serve hot with the pickle or raita.

Biri Chop (Urad Dal Bonda)

Biri Chop.jpgIngredients:

For batter:

  • Urad dal – 1 cup
  • Bombay Rawa – 2 tbsp
  • Onion – 1
  • Green chilli – 2
  • Cumin seed – 1/2 tsp
  • Salt – As per taste

For Stuffing:

  • Potato – 2 medium
  • Onion – 1 medium
  • Ginger-garlic-green chilli paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – 1 bunch
  • Salt – As per taste


Soak urad dal over night. Remove the skin from it. Grind it to paste with little water so that batter is not too thin. Keep aside for fermentation for 3/4 hours.

Boil potatos. Remove the skin and mash it. Chop the onion,green chilli.

Heat oil in a kadai. Add chopped onion. Saute for 1 minute till onion turns translucent. Add  ginger-garlic-green chilli paste and saute till the raw smell goes away. Now add turmeric powder, red chilli powder, garam masala and fry for a minute. Add mashed potato, salt and mix it. Add chopped coriander leaves once the potato stuffing is cool. Now make small balls out of it.

In the fermented urad dal, add rawa, salt, chopped green chilli, cumin seeds, chopped onion and add little water if batter is too thick.

Heat oil in a kadai for frying. Once it is hot, reduce the flame to medium. Dip the potato balls in the batter and fry in medium flame till golden brown.

Serve hot with tomato ketchup of any chutney of your choice.

This snacks perfectly complements to rainy weather.


To make the coat crispy:

  1. After fermenting the dal batter, mix it with hand for some time so that it gets enough air.
  2. Fry the chop in medium flame.

Poi Saga Chungudi Besara



  • Poi Saga – 1 bunch
  • Chungudi Sukhua/ Chingudi machha – 1/2 cup
  • Potatato – 1 medium
  • Brinjal – 1 medium
  • Tomato – 1 big
  • Oil – 2 tbsp
  • Mustard paste – 2 tbsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Cumin powder – 1/4 tsp
  • Coriander powder – 1/4 tsp
  • Salt – As per taste

Mustard Paste recipe:

  •  Mustard seed – 1 tbsp
  •  Cumin seed – 1/4 tsp
  • Garlic – 10 cloves
  • Dry red chilli – 5 numbers

Soak all of these for 20 minutes and grind it to a smooth paste.


Wash the chingudi sukhua or machha thoroughly. Heat 1 tbsp oil in a kadai. Fry the washed chingudi in the oil with some salt till it changes the colour to red. Keep aside.

Cut the potato, brinjal, tomato into small cubes. Wash the poi saga and chop them finely.

Add other 1 tbsp oil in the kadai. When the oil is hot, add the mustard paste into it and saute for a while. Now add chopped tomato, salt, all the dry powders like cumin,coriander, turmeric,red chilli powder into the kadai. Fry till the rawness of the masala goes off. Pour 1/2 cup water.Now add cut potato, brinjal into it. Add the chopped leaves and cook for 5 minutes.

Now add the fried chingudi/prawn into the kadai. Mix properly and cook till all the vegetables are cooked.

Serve hot with steamed rice.

Sabudana (Sagu) Kheer


  • Sabudana – 1 cup
  • Milk –  3 cups
  • Sugar – 1/2 cup
  • cashew (Kaju) – 12/15 pieces
  • Ghee – 1/2 tsp (for frying kaju)
  • Elaichi powder – 1 tsp


Wash the sabudana 2/3 times to remove the dirt and extra starch.Soak it in enough water overnight.It will soak water and swell in size.

Heat milk in a sauce pan and keep aside. Fry kaju with ghee and keep aside.

Heat 1 cup water in a kadai. Add sabudana into it and cook in medium flame for 2/3 minutes. Once the water becomes thick and sabudana becomes translucent, add milk into it. Keep stirring in medium flame to prevent it from burning at the base till sabudana becomes completely translucent. This is the sign that sabudana is cooked properly.

Once the kheer becomes thick, add sugar and stir for 2 more minutes.Switch off the flame. Add fried kaju. Sprinkle elaichi powder on the top of the kheer.

Serve chilled for better taste.

Note: You can add condensed milk for better taste.